Afolake Atinuke Olanbiwoninu

Survival Pattern and Toxin Production of Pathogens in Spiced and Non Spiced Fried Rice

Afolake Atinuke Olanbiwoninu, Oluwatooni Oluwaniran, Faidah Oladosu, Kolawole Banwo & Sunday Odunfa · European Journal of Nutrition & Food Safety · 2020

Aims: There is no data regarding the survival rate of pathogens in party foods held at different temperature and time interval in Nigeria. Hence, the need to study the survival rate of selected food borne pathogens in Fried rice (spiced and non – spiced) served at parties, monito...

Open access Research Article 10.9734/ejnfs/2020/v12i430213

Isolation of Bacteria with Potential of Producing Extracellular Enzymes (Amylase, Cellulase and Protease) from Soil Samples

Samuel Adedayo Fasiku, Olaolu Fikayo Ogunsola, Adeola Fakunle & Afolake Atinuke Olanbiwoninu · Journal of Advances in Microbiology · 2020

Introduction: Amylase, cellulase and protease are known for hydrolyzing starch, cellulose and protein respectively and these enzymes can be produced by microorganisms. A single bacterium with potential of producing amylase, cellulase and protease will be an organism of high indus...

Open access Research Article 10.9734/jamb/2020/v20i330224

Multiple Antibiotic Resistant Surveillance of Oxacillin-resistant Staphylococcus aureus Isolated from Beef and Frozen Poultry Meat (Chicken)

Samuel Adedayo Fasiku, John Olusola Olayiwola, Emmanuel Oluwasegun Babayemi, Omorinsola Tolulope Lasekan & Afolake Atinuke Olanbiwoninu · Journal of Applied Life Sciences International · 2020

Introduction: Oxacillin resistant Staphylococcus aureus (ORSA) associated with beef and frozen chicken is a threat to public health because of the potential ability of them being multiple antibiotics resistant. Aim: The aim of this study is therefore to isolate, determine the sus...

Open access Research Article 10.9734/jalsi/2020/v23i230144